Alpine Orchard - Chapter 162

[Chapter 162]

There are two pig-killing stations, after killing two pigs at a time, you will come to Ye Mo’s side.

Pig butcher is a craft.

Ye Mo, Lin Shan, and Wang Rong’s parents helped hold it down, and the butcher killed it with one blow. Strange to say, when the big fat pig was dragged out of the pigsty, it struggled all the time, but it stopped struggling when it lay down behind the killing platform.

At the end of the year, the Chinese New Year is approaching, and the price of hogs has also risen a lot.

Wang Rong’s piglet costs 12.5 yuan per catty…

Ye Mo weighed the first one, 304 catties, 3800 yuan.

Pork in the market costs only a dozen yuan per catty. As for the price of raw pigs, it is less than ten yuan per catty.

Still pay the pig slaughter fee, 120 yuan per pig.

People who live in the countryside should all have this feeling… that pork used to look better, but now pork is not so fragrant.

In the past, people in rural areas were poor and ate less pork, so they thought the meat was delicious. But in fact, there is another reason. In the past, farm pigs ate less feed, so they only fed some feed when the pigs were in the seedling stage. In those years, the countryside was poor, and each household raised a few pigs, and they all wanted to fatten the pigs before selling them, so the breeding cycle was long.

At that time, most farm pigs had a breeding cycle of about ten months, so this kind of pork should be more fragrant.

Just like the farm bacon bought in some specialty shops, those bacon are harvested from rural homes in the mountains… The bacon is made in the same way, but the taste of the farm bacon is better than the bacon bought in the market.

Killing pigs, letting blood out…

In the past, they used to blow air, but now they directly use air guns to pump air.

After a while, the big fat pig was full of air, Wang Rong picked up the wooden stick, and beat the pig’s body hard…

Ye Mo knew about blowing air on the pig, in order to better shave the pig’s hair. The pig is dead, why beat it…

Ye Mo looked at Wang Rong: “Why beat it?”

“It’s convenient to shave the pig’s hair and clean up the pig’s blood, so that the pork tastes better.” Wang Rong said: “Sheep, come and help.”

Lin Xiaomian also picked up a piece of wood and beat it vigorously. these pigs.

Ye Mo and the others went to the pigsty to catch the second pig.

Kill the second pig, blow air into the pork, and then start processing the pig hair of the first pig…

scald the pig skin with boiling water, and then scrape the pig hair off with a knife. If the pig’s head is not easy to deal with, it will be scalded with asphalt…

After it is done, the pork will be deflated, and some blood will be released, then it will be hung up, and the pig will be beaten with a stick for a while.

The pig butcher is a master craftsman, skilled in technique and quick in movement.

After the third pig was slaughtered and hung on the shelf, the internal organs of the pig began to be processed.

It’s only ten o’clock now, and five pigs have been killed. The rest of the pigs will be processed in the afternoon.

Ye Mo took out his phone and called Tang Xun: “Hey, are you here?”

“Come here, let’s share the location.” Tang Xun said.

Ye Mo turned on map sharing and looked at Lin Shan: “Uncle, my dad and the others are here.”

Lin Shan followed Ye Mo out and picked them up on the way.

Ye Mo’s parents, Ye Ran.

Tang Xun, Wang Yue, and their father…

“My father-in-law.” Father Ye called out with a smile when he saw Lin Shan.

Lin Shan smiled: “The three pigs have all been killed. Go to my house first, and bring the pots and buckets.”

Together we went to Lin Shan’s house.

Tang Xun got out of the car, brought a lot of presents, and shouted together with Wang Yue: “Uncle Lin.”

Lin Shan nodded with a smile: “Just come here, what gifts do you bring?”

“You still have to bring presents.” Tang Ming said.

“It’s just…” Wang Hao said.

“Come in and sit for a while. I’ll pack up my things and go over to pretend to be a pig.” Lin Shan said.

“It’s really troublesome for you.” Tang Ming said.

“It’s troublesome to say something between brothers.” Ye Dad said: “Is it, in-laws.”

“You have already said that, I am sure I am embarrassed to say anything.” Lin Shan smiled.

Lin Shan used to build houses in the production team. Although he was not familiar with Tang Ming and the others, he helped Ye Mo catch lobsters a while ago and stayed at Ye Mo’s house for more than ten days… Eat crayfish, drink, and have an appointment to have a barbecue in the town, supper. The relationship is quite good…I

brought two big buckets and one big basin.

Lin Shan called his second brother and second aunt and called them to come and help. As for the eldest brother and sister-in-law, they are not at home during this time and live in the city…

“This is my second brother and second aunt.” Lin Shan introduced: “Ye Mo’s father, Ye Qing. These two, Tang Ming, Wang Hao… …”

Everyone met, lit a cigarette, and then went to Wang Rong’s house.

“Uncle, what parts should be taken for the pig slaughter feast? Take those parts off first…” Ye Mo said.

“It’s mainly the pig’s offal, spine, and pig’s blood. Let’s do it at noon, just do it casually.” Lin Shan said.

“I want to eat tenderloin.” Lin Xiaomian said with a smile.

“All right, take off all the tenderloin.” Dad Ye smiled.

First, I took a pair of pigs out of the water, the spine and tenderloin, and Xiaomian’s mother and second aunt took them back to clean first…

After all three pigs were processed, it was after twelve o’clock.

Ye Mo and Tang Xun transferred money to Wang Rong’s mother, moved the pork to the car, and came to Xiao Mian’s house…

“Is everything done?” Mother Ye came out of the house.

“It’s ready.” Dad said, “Is the meal ready?”

“It’s almost there.”

Stopping the car, Father Ye took some pieces of meat out of the car, including top-quality pork belly and lean thigh meat.

Tang Ming also took a few pieces of meat from the car…

Lin Shan declined and said, “I also ordered a pig, which will be slaughtered in a few days. You can take the meat home with you.”

Papa Ye said with a smile: “You It doesn’t matter if you accept Old Tang or not, but you must accept mine. Our family has nothing to do with it, right.”

“You’re saying that I seem to be an outsider.” Tang Ming said unhappily.

Lin Shan couldn’t hold back their enthusiasm, so he took the pork away.

“There are pork livers and lungs in the car… We can’t get these things. I have eaten your cured pork livers before. They taste very good. How did you do them?” Papa Ye asked.

“Soak the cured pork liver in cold water for an hour, then cut into strips, drain the water… add sugar, salt, and pepper to marinate for half a day, then take it out to drain the water, then add high-grade liquor, salt, and pepper noodles. The pepper noodles should be made of high-quality peppercorns, preferably Hanyuan Dahongpao. The peppercorns should be fried in a pan and smashed into powder. You can also put some honey when marinating…It is still marinating for half a day, and then control the water , hang it to dry. No need to smoke…” Lin Shan talked about the drying method of pork liver.

Ye Mo had eaten here before, it was very numb, but super fragrant. It’s perfect for drinking. Even Ye Mo still can’t forget it.

“But the temperature over there, I don’t know if it can be dried out. Otherwise, leave it to me, and I will help you.” Lin Shan said again.

“Okay.” Father Ye smiled and said, “And that super numb sausage, can we just put more peppercorns?”

“Almost.” Lin Shan continued to tell them how to make sausages. White wine is also required when making it.

“Eat.” Xiao Mian’s mother shouted.

At noon, braised fat sausage, large pieces of spine salt vegetable soup, tenderloin fried with shallots, stir-fried pork liver, and a pig’s blood.

Surrounded by a large table, full of dishes.

The taste of braised fat intestines is very authentic.

There is also stir-fried chives with tenderloin, the tenderloin is super tender, with the aroma of chives…it is simply a must.

Stir-fried pork liver is also delicious…

the last thing is the pig’s blood. Boil a pot of pig’s blood, pig’s blood soup, and use the backbone to scald it…

The pig that was just killed is directly put into the pot. There is no fresher ingredient than this.

(end of this chapter)